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1
Preheat your oven to 425 F.
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2
In a medium bowl, whisk together the flour, baking powder, salt and black pepper. Add this mixture to the bowl or pitcher of your food processor. Add the butter and pulse 5-6 times or until coarse crumbs form. With the blender running on low, add the buttermilk and mix until a soft dough forms. Transfer the dough to a sheet of plastic wrap and then place in the fridge until you are ready to use.
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3
Heat a large oven-safe non-stick saute pan (I used a 12-inch OXO Non-Stick Saute Pan) over medium heat and add the sausage. Cook until brown and cooked through, then transfer the sausage to a plate that has been lined with a paper towel. Leaving the stove on and placing the pan back on the burner, add the red potatoes. There should be enough fat leftover from the sausage, that you shouldn't need oil or butter. If there isn't, add a tablespoon of oil or butter. Cook until the potatoes are cooked through, but still have a little bite to them. Remove the potatoes from the pan with a slotted spoon and transfer to a bowl. Set aside.
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4
With the pan still set over medium heat, add 2 tablespoons of butter. Once melted, add the sausage back to the pan and then stir in the flour. Cook for 2-3 minutes or until golden brown, and then add the milk. Continue to stir until the gravy has thickened substantially and easily coats the back of the spoon. Stir in the Worcestershire sauce and salt and black pepper to taste. Fold the potatoes back into the gravy until coated evenly. Remove from heat.
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5
In 2 tablespoon-sized dollops, drop the biscuits right on top of the gravy, creating about 6-8 biscuits total. Brush the biscuits with melted butter and place in the oven, uncovered.
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6
Bake for 12-13 minutes or until cooked through and lightly brown on top. Remove from heat and let it stand for two minutes. Sprinkle with additional black pepper and chopped parsley. Serve immediately and enjoy!
